Whiskey Mustard-Crusted Pork with Balsamic Glazed Brussels Sprouts. (Linda Gassenheimer/TNS)
A whiskey-based sauce over pork tenderloin cutlets is a perfect meal to celebrate St. Patrick’s Day. “Water of life,” better known as whiskey, is believed to have been first distilled in Ireland. It is certainly very much a part of the Irish culture.
The balsamic glazed Brussels sprouts take only 2 minutes to make in the microwave.
SHOPPING LIST: To buy: 3/4 pound pork tenderloin, 1 small bottle whiskey, 1 jar Dijon mustard, 1 package brown sugar, 1 whole grain baguette, 1 small bunch Brussels sprouts and 1 bottle balsamic vinegar. Staples: Canola oil, salt and black peppercorns.
Whiskey Mustard-Crusted Pork
- 3/4 pound pork tenderloin (see note)
- 2 teaspoons canola oil
- 1/2 cup whiskey (see note)
- 1/4 cup water
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
- 2 slices whole grain baguette
Note: Boneless pork loin chops can be used instead of pork tenderloin. Any type of whiskey can be used.
Remove visible fat from tenderloin and cut into 1-inch thick slices. Flatten the slices with a meat bat or the bottom of a heavy skillet to about 1/4 to 1/2-inch thick. Heat oil in a large skillet over medium-high heat. Add pork and brown 2 minutes, turn over and brown 2 more minutes. Remove to a plate and add the whiskey to the skillet.
Bring to a boil, add water, sugar and mustard. Raise heat and cook stirring to make a smooth sauce, about 3 minutes. The sauce will thicken. Cook a little longer, if needed. Return pork to skillet and warm in sauce for a minute. A meat thermometer should read 145 degrees. Serve the pork with the sauce spooned on top.
Makes 2 servings.
Nutrition information per serving: 534 calories (17 percent from fat), 9.9 g fat (1.8 g saturated, 5.0 g monounsaturated), 108 mg cholesterol, 40.9 g protein, 36.3 g carbohydrates, 2.3 fiber, 445 mg sodium.
Balsamic-Glazed Brussels Sprouts
- 2 cups Brussels sprouts, cut in half
- 2 teaspoons canola oil
- 2 tablespoons balsamic vinegar
- Salt and freshly ground black pepper
Place Brussels sprouts in a microwave-safe bowl and microwave on high 2 minutes. Mix oil and vinegar together in a small bowl and add to the hot sprouts. Toss well. Add salt and pepper to taste.
Makes 2 servings.
Nutrition information per serving: 85 calories (50 percent from fat), 4.8 g fat (0.4 g saturated, 2.9 g monounsaturated), no cholesterol, 3.0 g protein, 9.2 g carbohydrates, 3.3 fiber, 24 mg sodium.
Quick Fix is a Tribune News Service column from Linda Gassenheimer. She is the author of more than 30 cookbooks, most recently of “Simply Smoothies: Fresh & Fast Diabetes-Friendly Snacks & Complete Meals.” Find her online at dinnerinminutes.com or on Facebook, or follow her on Twitter @lgassenheimer. Email: linda@dinnerinminutes.com.
March 14, 2021 at 05:15PM
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Quick Fix: Whiskey mustard-crusted pork with balsamic glazed Brussels sprouts - Grand Island Independent
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